What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Chicken Mole Wonton Cups

Feb 7th, 2012 by Kat | 0

Ingredients
for the Cups
24 wonton wrappers
1/2 cup butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

for the Filling
1 cup rotisserie chicken, chopped
1/2 cup mole sauce
1/2 cup refried beans, warmed
1/2 cup salsa
1/2 guacamole
garnishes, such as bell peppers, diced find, scallions, sliced or jalepenos, diced

(you can make your own mole, salsa and guacamole, but these were all store bought for this recipe)

Directions
Heat oven to 350F. Melt butter and allow to cool. Brush both sides of a wonton wrapper and a arrange into a mini-muffin tin. The tops will stick over the sides, but this is ok. Sprinkle with a bit of salt and pepper. Bake for 10-12 minutes, until golden brown. Check often as this can happen very quickly. Let cool in the muffin tin. Note: these can be made a day or two in advance and stored in an airtight container. You should not fill them until shortly before serving as the filling will make them soggy fairly quickly.

Warm chicken in mole sauce over low heat in a medium sauce pan.

To assemble, fill with 1 teaspoon refried beans, then the same amount of chicken mole. Top with 1/2 teaspoon salsa and guacamole. Garnish with bell peppers, scallions or jalepenos. Serve at room temperature within 2 hours, otherwise the wontons will get soggy.

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